YOUR SOLIN GENERATED RECIPE
Pan-Fried Eggs with Spinach and Cottage Cheese
Pan-fried eggs and egg whites served over a bed of wilted spinach and creamy cottage cheese on toasted sourdough bread for a silky texture.
INGREDIENTS
2 large eggs
0.25 cup liquid egg whites
0.25 cup low-fat cottage cheese
1 cup fresh baby spinach
0.5 tbsp avocado oil
1 slice net carb sourdough bread
0.25 whole avocado
0.13 tsp sea salt
0.13 tsp black pepper
0.13 tsp garlic powder
PREPARATION
Toast the sourdough bread until golden and set aside on a plate.
Heat avocado oil in a non-stick skillet over medium heat and add the fresh baby spinach, sautéing for 1-2 minutes until just wilted.
Remove spinach from the pan and spread the cottage cheese evenly over the toasted sourdough bread, then layer the wilted spinach on top.
In the same skillet, pour the liquid egg whites and carefully crack the two whole eggs into the center, seasoning with sea salt, black pepper, and garlic powder.
Cover the pan for 2-3 minutes until the whites are set but the yolks remain runny, then slide the eggs onto the spinach-topped toast.
Finish by topping with sliced avocado for a creamy, mild dinner.